...but I have an unexpected high "final" gravity reading and I'm not sure how to account for it. Note that I did not say that the fermentation is stuck, because I do not think that it actually is. I'm just surprised that the gravity is not lower. Here're some details:
74% Maris Otter
8% Roasted Barley
6% Caraamber
6% Crystal 150L
4% Chocolate malt
2% Black malt
mashed at ~152°F
I expected the beer to be down lower - closer to 1.014-1.016. Even the "Imperial Porter" I brewed last year went from 1.090 to 1.020. I am not overly worried - I tasted the hydrometer sample and it was good. More or less just curious if I should expect a lower gravity given my recipe/process. Or are all those dark and crystal malts leaving a lot of unfermentables in there? By all accounts it seems like it should be done fermenting. I was just shocked when I took the hydrometer reading this morning.
- Foreign Export Stout
- All-Grain
- OG 1.062
- Current gravity: 1.024 (via calibrated hydrometer )
- Brewed on 1/17/13
- aerated 20 minutes with aquarium pump and air stome
- Pitched a healthy starter of wlp001
- fermentation looked great - took off within 12 hours, had a nice foamy krausen
- fermented at 64°F for first 10 days...warmed up to 68°F since then
74% Maris Otter
8% Roasted Barley
6% Caraamber
6% Crystal 150L
4% Chocolate malt
2% Black malt
mashed at ~152°F
I expected the beer to be down lower - closer to 1.014-1.016. Even the "Imperial Porter" I brewed last year went from 1.090 to 1.020. I am not overly worried - I tasted the hydrometer sample and it was good. More or less just curious if I should expect a lower gravity given my recipe/process. Or are all those dark and crystal malts leaving a lot of unfermentables in there? By all accounts it seems like it should be done fermenting. I was just shocked when I took the hydrometer reading this morning.